QUINOA POMEGRANATE AND SPINACH SALAD

QUINOA, POMEGRANATE AND SPINACH SALAD

QUINOA, POMEGRANATE AND SPINACH SALAD

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • Salad
  • 4 cups baby spinach rinsed
  • ½ apple chopped
  • ½ cup cooked quinoa (see how to cook here)
  • ¼ chopped red onion
  • ½ cup pomegranate seeds
  • 2 tbsp crumbled blue cheese
  • optional: a handful of toasted (or candied) pecans
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup (honey or agave nectar can be substituted)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp Italian seasoning
Instructions

Salad

In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese.

Add candied (or toasted) pecans (optional).

Dressing

Whisk all dressing ingredients in a bowl to blend well.

Drizzle dressing over salad and serve.

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